Marbled Tea Cake

Marbled Tea Cake

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Lekshmi Remesh 0

"A simple vanilla cake with swirls of coffee topped off with cinnamon sugar. An excellent tea time treat."
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1 h 20 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
  3. Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
  4. Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.


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I made this during a family party and everyone loved it! But I changed instead of the coffee on the top, i add a cup of coffee to the rest of the batter.

Good recipe. I followed it exactly and thought it was really flavorful. I topped mine with a coffee glaze which really made it full of coffee flavor!

This went very well! I did not use instant coffee and I made this in a bundt pan. After 35 minutes, I used a mixture of coffee, cinnamon, nutmeg, ground cloves, melted butter, milk, and confecti...

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